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🧑🔬🧫 Researchers from DTU and Aarhus University will develop new production methods that utilise the ability of yeast, bacteria, and fungi to produce protein for food consumption. Today, animal-based foods account for almost 60% of the climate footprint and 80% of land use in food production, even though they contribute less than 20% of calories and less than 40% of proteins. To address this challenge, researchers from DTU and Aarhus University have launched 𝘛𝘩𝘦 𝘊𝘢𝘴𝘦𝘪𝘯 𝘔𝘪𝘴𝘴𝘪𝘰𝘯, a project led by Professor Peter Ruhdal Jensen from DTU National Food Institute, which explores new and more sustainable sources of protein. Precision fermentation of milk proteins has great potential, but if these protein ingredients are to seriously replace parts of animal production, we need to be able to produce them with the right functionality," says Peter Ruhdal Jensen. #DTUdk #TechnologyForPeople #Engineering #FoodTechnology #FoodTech #Sustainability"